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Looking for a dish that is bold and bright in both color and flavor?  Peberrod Beetroot Salad is all that and more. The sweet earthiness of beetroot is brightened with the addition of a honey, horseradish and lemon dressing.  This simple recipe takes only 10 minutes to make and is guaranteed to brighten your plate. Peberrod Beetroot Salad pairs well with savory meats and shellfish as a side dish and is a great addition to salads. Love this dish… thank Julle for the inspiration, I do.


  • 1 large beet

  • 1 Tbsp horseradish (peberrod*), prepared

  • 2-3 Tbsp mayonnaise/ sour cream, or combo

  • 1 tsp honey

  • 1 lemon wedge, squeezed
  • salt & pepper to taste
Main Ingredient(s): Beets, Horseradish


  • Wash, trim beet and peel.
  • Use box grater to shred beet. Shred beet over a large bowl. You will have about 2-3 cups of shreds from 1 large beet.
  • Add in mayonnaise, horseradish, honey, lemon juice, salt & pepper. Mix well to combine, taste and adjust seasoning.
  • May be eaten right away or refrigerated for later use. Mix well before serving.

* Peberrod, (pyoor-rood) is the Danish word for horseradish.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: February 28, 2024